Salted Caramel Syrup

Instructions

1. Combine the sugar and 1/4 cup (60 ml) water in a medium saucepan over medium heat. Stir gently until the sugar dissolves, then stop stirring and let the mixture boil until it turns a deep amber color, about 7–10 minutes. Watch carefully to avoid burning.
2. Meanwhile, heat the heavy cream in a small saucepan until just simmering. Remove from heat and whisk in the vanilla bean paste and dulce de leche until smooth.
3. Slowly and carefully pour the warm cream mixture into the caramel, stirring constantly. Be cautious as it will bubble vigorously.
4. Add the remaining 1/4 cup (60 ml) water to loosen the syrup and stir until smooth.
5. Remove from heat and stir in the fine sea salt until fully incorporated.
6. Let the syrup cool slightly, then transfer it to a glass jar or bottle. Store in the refrigerator and shake well before each use.